The bar's surface sheen is complimented well by a mahogany colour. The other side of the chocolate, however, suffers from much swirling and bubbling. A crisp snap also reveals sporadic bubbles, leading me to believe this chocolate was hastily molded.

Thankfully, a wonderful smell is released with the break, reminding me of fermented honey and herbs. Of course, this smell would be standard Domori, but with Chacao Absolute, the fermenty notes are complimented by a sweet cocoa aroma.

Initial taste is somewhat disheartening. Astringency causes my tongue to tense, but is soon rectified when notes of honey, hazelnuts, and rum take over. The rum ultimately preveals, which is actually quite nice. Some notes of butter also help to offset the rum. Chocolate melts beautifully, coating the entire mouth.

The flavour profile also lingers in the mouth for many minutes, with only the slightest indication of bitterness in the back of the throat. Some remnants of mold on the palate as well.

My favourite thing about this chocolate is its ability to satisfy with little. I don't regard this bar as a munch, but rather a more contemplative one.

Just a sidenote, really - chocolate without lecithin is more viscous and might have some bubbles and show swirling.

August 18, 20068:24 am

Hans-Peter Rot

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Another sidenote: Manufacturers can add extra cocoa butter to rectify this problem (e.g. Bonnat). However, this procedure is much more costly because cocoa butter is more expensive than lecithin. Since Domori adds neither, their bars are almost always going to look like a tar pit.